Spring Recipe

I present to you savory cookies shaped like flowers to celebrate the arrival of spring. The cookies and carrots are flavored with curry, and the carrot puree in the center adds a lovely orange color.🥕

Children will be delighted to discover such unique biscuits, providing them with an opportunity to explore new flavors! I came up with this recipe idea after seeing pictures on Mario Marziani’s Italian blog,  « impasto tutorial gusci di frolla da farcire ».🌼

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Step 1 : The Dough

1. In a mixing bowl, combine 1 ⅓ cups (160 g) of flour, ½ tsp (2 g) of baking powder, 1.25 oz (30 g) grated Swiss Cheese and ¼ tsp (1 g) of curry.
2. Add 1/3 cup (70 ml) of warm water and 1/3 cup (70 ml) of oil.
3. Mix everything together to form a dough ball.

Step 2 : The Flowers

1. Roll out the dough with a rolling pin on a floured surface or a silicone mat.
2. Using a large flower-shaped cookie cutter, form your biscuits. Carefully place them in a muffin tin. The petals should be raised to form the flower shape. Press each petal lightly against the sides of the tin to make them stick.
3. Prick the bottom of each flower with a fork.

Step  3 : Baking

1. Bake for approximately 25 minutes on the second rack of the oven using the convection setting at 350 degrees Fahrenheit (180 degrees Celsius).
2. Remove the flowers from the oven as soon as they are done. Once cooled, transfer them to a plate.

Step 4 : The Filling

1. Peel, wash and slice 4.4 oz (125 g) of carrots.
2. Steam them for 15 minutes.
3. Blend them with ½ tsp of curry.
4. Fill the bottom of each flower with the curry-scented carrot puree.

Bon Appétit with Curry-Scented Carrot Flowers!

Gisou’s Tips and Tricks

• It’s important to roll out the dough thinly and remember to prick the bottom of each flower to prevent excessive rising during baking.
• You can serve these little flowers filled with curry-infused carrots as an appetizer or accompanied by a green salad 😊.
• The dough doesn’t require resting, allowing you to make the recipe all at once.